Broth: Use skin/feet/hooves and all shells from eggs to make broth. Simply place them in a slow-cooker, add ~1 tablespoon of vinegar or lemon juice then cover with water. Turn slow-cooker on low and keep topped up with water until everything has broken down. Sieve and keep liquid in the fridge where it should turn similar to jelly. Simply add some to your cooking meat or put in a cup with hot water and salt for a drink.

Vitamin C: Very little is needed on a carnivore diet, just don't overcooked your meat.Vitamin E: Little is needed as you're not eating putrid vegetable oils, grass-fed meat has plenty.Vitamin K1: Only found in plants, but K2 which isn't measured, found in grass-fed meat and liver does everything K1 does as well as helping bones.

1 comment:

Hi, liking your posts a lot. Question re the choice of pork liver and kidney over another animal. I have regular access to and often consume lambs kidneys and hearts, and special order beef liver. I am interested in eating mostly animal products with very little plant sources. I was very low carb at times in my pregnancy and am now breastfeeding, what are your thoughts on this? I know the general consensus is "no dieting, so no low carb" but I don't buy it. What do you think?